For the boys.
Joe Judge is a professional coach, a life coach if you want since his profession holistically looks at career as part of a fulfilling life. Our conversations throughout 2011 and 2012 established my work, my passion, in cooking for audiences. He was kind, deeply insightful, encouraging and direct when needed. He was truly a gift.
Shortly before beginning my third year of farmer’s market cooking demonstrations I had the opportunity to cook for Joe. I contacted our hosts for the night, Skip and Trini, asking about the kitchen and any dietary restrictions or preferences for the evening. Trini said," I’m vegetarian, but that the boys like their meat so serve some and I’ll just eat what I can and make something later if I need to.”
This sounded like the worst idea ever! I was certainly not going to cook a meal in her home that she couldn’t eat. So I pulled out a recipe I had created a few months earlier. This cauliflower and mushroom stew with potatoes is rich and hearty, layered with satisfying flavor. We were halfway through the meal before Skip and Joe realized there was no meat.
I get asked often what my favorite thing to cook is. Honestly? I love cooking for people so my favorite dish is one that makes people happy whether that means leaving out the mayonnaise for my husband, avoiding mushrooms for my Dad or making a menu gluten, dairy or animal product free
The one thing I will never do is cook food that isn’t delicious. By honoring these requests over the past ten years I have learned just how simple, with just a little thought, that is to do. It’s all part of making sure that everyone — and I mean everyone — is welcome at your table.
Hearty Cauliflower Mushroom Stew
Serves 6
Meaty mushrooms, rich cauliflower and meaty potatoes combine into a vegetarian stew hearty enough that omnivores won’t miss the meat and light enough that you won’t feel weighed down. Anchovy filets, thyme and dry Vermouth add the complex layers of flavor making this deeply satisfying.
Ingredients:
2 tbs butter
2 cups wild mushrooms cut into 1/2 pieces or thinly-sliced
1/4 cup dry Vermouth
1 tbs chopped, fresh thyme
1 tbs olive oil
1 onion diced
2 cloves garlic, minced
2-3 small anchovy filets or 1 tsp anchovy paste
3 fingerling potatoes cut in 1/2” pieces
3 cups vegetable stock
1 head cauliflower, cut in florets, 3-4 cups
2 sprigs fresh thyme
Nutmeg
2 tbs olive oil — the good stuff! I prefer a boldly-flavored oil like Picual
Directions:
Sauté mushrooms: Melt butter over medium heat in large sauté pan (use one that you have a lid for. You will want that later.). Sauté mushrooms until golden brown on edges, about 5-7 minutes. Add Vermouth and reduce, scraping up any brown bits from the bottom of the pan. Season with thyme, salt and pepper. Reserve.
Return pan to medium heat with 1 tbs olive oil. Sauté onions until translucent, about 3-4 minutes. Add garlic and anchovy filets and cook 30 seconds longer. Add potatoes and cook, stirring occasionally, until onion begins to brown on edges. Stir in vegetable stock stock, cover and cook until potatoes have started to soften, about 10 minutes.
Add cauliflower and fresh thyme. Cover and cook until cauliflower is just crisp tender, 7-10 minutes longer.
Uncover and let broth thicken. Season to taste with salt, pepper and nutmeg. Serve drizzled with olive oil.
OPTIONAL: Before serving puree 1 cup of the vegetables with 1 cup of broth and return to pan for a thicker, stew-like texture.
TIP: Fingerlings are a waxy and fairly quick cooking potato. You can substitute Yukon Gold for a similar creamy texture.
